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Slow Cooked Asian-Style Short Ribs {Whole30 Optional}

I’ve been making a lot of short ribs lately… it seems like no matter how I make them, they’re a fave around here. This recipe is a take-off on a recipe I created a couple of years back… it’s simple, flavorful, and made specifically with health in mind. Nutritious and delicious is my favorite combination 🙂

I love slow cooked carrots… they become so sweet and soft, I could eat a pot of them alone! But to add some variety to the textures and flavors (as much as I love carrots), I also threw in some celery, peas, shiitake mushrooms, onion, garlic, ginger, and lemongrass. As with most of my recipes, you can adapt this to work for you… if you don’t have something on the list, no worries. Just use what you do have and keep life simple for yourself (within reason of course… if you have questions, feel free to ask!). That’s the beauty of the Crock Pot… the flavors will come together and create deliciousness for you. You really don’t have to do all that much 😉

The longer you let this cook, the more tender the meat will be. You can let it cook all day on low of you want, or if you’re in the need to expedite things, cook it on high for about 4-5 hours. The bones will fall right out all on their own, and the meat will be so fall apart tender… it’s slow cooker magic.

I had just gone to the farmer’s market and found all of these beautiful veggies. Rainbow carrots seem to be everywhere right now… I can’t get enough. They’re simply gorgeous. I also found some beautifully colorful rainbow chard, leeks, and bokchoy, so I made some sautéed greens to go with this (recipe HERE!).

I also got my meat at the farmer’s market… it’s locally raised and grass-fed. What more could one ask for?! I was just making this for two, so I bought a pound (usually 3-4 ribs), but if you’re serving more, you may want to get two pounds of ribs (usually 6-7 ribs). No matter how many you’re cooking for, you don’t need to adjust the remaining ingredients… the sauce is enough for any amount of meat, as the ribs will release flavors and liquid, as well.

So colorful! Nature is beautiful…

INGREDIENTS

1-2 lbs short ribs, depending on how many you’re serving (won’t impact the remaining ingredients)

Hi! I’m so sorry to hear that. :/ I make this a lot just as is, and have heard from many that have made it that they’ve had success too. I wonder what that could be from…. maybe low is too low in your pot? If you ever try again, maybe try high? Did you brown it all first? What a bummer to hear- it’s never fun to have a recipe you were excited about fail! I’m sorry that happened. I hope you will still consider other recipes from my blog in the future. 🙂

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I started Honey, Ghee, & Me in 2012 as a fun way to share my passion for cooking and food. Since, creating recipes has become one of my favorite past times, along with playing in nature, joining the gals for sunny afternoon happy hours, and traveling as far and often as possible! Read More…